There’s something magical about a plate of freshly baked enchiladas straight out of the oven. My mom’s green enchiladas are a dish that has been a family treasure for years, bringing us together over warm, cheesy bites of comfort. They’re the perfect blend of zesty, creamy, and hearty flavors wrapped in soft tortillas, smothered in a tangy green sauce, and baked to perfection. Whenever I make these enchiladas, they take me back to the cozy evenings of my childhood, where we’d gather around the dinner table, laughing and sharing stories, with the smell of green chilies filling the kitchen.
This recipe is easy to make yet impressive enough to serve to guests. It’s perfect for weeknight dinners or festive gatherings, offering a vibrant and satisfying meal that will have everyone asking for seconds.
Why You’ll Love This Recipe:
- Bursting with Flavor: A combination of tender chicken, creamy cheese, and vibrant green chili sauce creates a dish packed with irresistible flavors.
- Comfort Food Classic: These enchiladas are warm, cheesy, and filling—a true comfort meal.
- Customizable: Swap out the protein, make it spicier, or add extra veggies. The possibilities are endless.
- Easy to Make: With simple ingredients and clear steps, even beginner cooks can master this recipe.
Ingredients You’ll Need:
- 2 cups shredded cooked chicken
- 1 ½ cups green enchilada sauce
- 8 small flour tortillas (or corn tortillas for a gluten-free option)
- 1 cup sour cream
- 1 ½ cups shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- ½ cup diced green chilies
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
How to Make Mom’s Green Enchiladas:
Step-by-Step Instructions:
Step 1: Prep the Filling
Start by heating olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and fragrant, about 3-4 minutes. Stir in the garlic powder, cumin, and a pinch of salt and pepper. Add the shredded chicken and diced green chilies, mixing well to coat the chicken in the spices. Remove from heat and set aside.
Step 2: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of olive oil. Spread a thin layer of green enchilada sauce on the bottom of the dish.
Take one tortilla and add a generous scoop of the chicken mixture to the center. Sprinkle a small amount of Monterey Jack cheese over the filling, then roll the tortilla tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
Step 3: Add the Sauce and Cheese
Once all the enchiladas are snugly arranged in the dish, pour the remaining green enchilada sauce over the top, ensuring every tortilla is well-covered. Spread the sour cream evenly over the sauce (this will create a creamy, luscious layer), then sprinkle the shredded Monterey Jack and cheddar cheese on top.
Step 4: Bake to Perfection
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden. Garnish with fresh cilantro if desired.
Step 5: Serve and Enjoy
Let the enchiladas cool slightly before serving. Pair them with a side of rice, beans, or a crisp green salad for a complete meal.
Helpful Tips:
- Shredding Chicken Made Easy: Use a hand mixer or two forks to quickly shred your cooked chicken. It saves time and effort.
- Customize the Heat Level: If you prefer spicier enchiladas, add a dash of cayenne pepper to the chicken filling or use hot green enchilada sauce.
- Make it Ahead: Assemble the enchiladas up to a day in advance and store them in the fridge. Bake just before serving for a stress-free dinner.
- Tortilla Choice: For a gluten-free version, use corn tortillas. To prevent them from cracking, warm them briefly in the microwave before filling
Details:
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Nut-Free
Notes:
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven for a quick meal.
- Feel free to add sautéed veggies like bell peppers or zucchini to the filling for extra nutrition.
Nutritional Information:
(Approximate per serving)
- Calories: 410
- Protein: 28g
- Carbohydrates: 28g
- Fat: 20g
- Fiber: 3g
Frequently Asked Questions:
Can I freeze these enchiladas?
Absolutely! Assemble the enchiladas without baking, cover tightly, and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and bake as directed.
Can I use a different protein?
Yes! Shredded turkey, beef, or even beans for a vegetarian option work wonderfully in this recipe.
What’s the best way to reheat enchiladas?
Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave individual portions for 1-2 minutes until heated through.
Related Recipes:
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Conclusion:
Mom’s green enchiladas are more than just a meal—they’re a heartfelt experience. Perfect for any occasion, they bring together family and friends in the best way possible: over a plate of delicious food. Whether you’re reminiscing about your childhood or creating new memories, this recipe is sure to become a cherished favorite in your home too. Enjoy!
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Mom’s Green Enchiladas
Description
There’s something magical about a plate of freshly baked enchiladas straight out of the oven. My mom’s green enchiladas are a dish that has been a family treasure for years, bringing us together over warm, cheesy bites of comfort. They’re the perfect blend of zesty, creamy, and hearty flavors wrapped in soft tortillas, smothered in a tangy green sauce, and baked to perfection. Whenever I make these enchiladas, they take me back to the cozy evenings of my childhood, where we’d gather around the dinner table, laughing and sharing stories, with the smell of green chilies filling the kitchen.
This recipe is easy to make yet impressive enough to serve to guests. It’s perfect for weeknight dinners or festive gatherings, offering a vibrant and satisfying meal that will have everyone asking for seconds.
Ingredients
- 2 cups shredded cooked chicken
- 1 ½ cups green enchilada sauce
- 8 small flour tortillas (or corn tortillas for a gluten-free option)
- 1 cup sour cream
- 1 ½ cups shredded Monterey Jack cheese
- ½ cup shredded cheddar cheese
- ½ cup diced green chilies
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- Salt and pepper to taste
- Fresh cilantro (optional, for garnish)
Instructions
Step 1: Prep the Filling
Start by heating olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft and fragrant, about 3-4 minutes. Stir in the garlic powder, cumin, and a pinch of salt and pepper. Add the shredded chicken and diced green chilies, mixing well to coat the chicken in the spices. Remove from heat and set aside.
Step 2: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of olive oil. Spread a thin layer of green enchilada sauce on the bottom of the dish.
Take one tortilla and add a generous scoop of the chicken mixture to the center. Sprinkle a small amount of Monterey Jack cheese over the filling, then roll the tortilla tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.
Step 3: Add the Sauce and Cheese
Once all the enchiladas are snugly arranged in the dish, pour the remaining green enchilada sauce over the top, ensuring every tortilla is well-covered. Spread the sour cream evenly over the sauce (this will create a creamy, luscious layer), then sprinkle the shredded Monterey Jack and cheddar cheese on top.
Step 4: Bake to Perfection
Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden. Garnish with fresh cilantro if desired.
Step 5: Serve and Enjoy
Let the enchiladas cool slightly before serving. Pair them with a side of rice, beans, or a crisp green salad for a complete meal.
Notes
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven for a quick meal.
- Feel free to add sautéed veggies like bell peppers or zucchini to the filling for extra nutrition.